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Potenza-style chicken
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Prep Time:
10 minutes
10 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
80 minutes
80 minutes
Transport your taste buds to Italy with this delicious regional chicken chili pasta from Basilicata.
Ingredients:
- 30g butter
- 1.2kg whole chicken, cut into 8 pieces
- 1 brown onion, halved, thinly sliced
- 125ml (1/2 cup) dry white wine
- 1/4 tsp dried chilli flakes
- 400g can Italian cherry tomatoes in tomato juice
- 400g can diced tomatoes
- 20g (1/4 cup) coarsely grated pecorino
- 62.50 ml torn fresh basil leaves
- 62.50 ml torn fresh continental parsley leaves
- 305g (1 1/2 cups) dried risoni pasta
- Shaved pecorino, to serve
Instructions:
- In a large, heavy-based saucepan over medium heat, melt the butter and oil. Sear the chicken for 5 minutes or until golden brown, turning occasionally. Transfer chicken to a plate. Saute the onion for 10 minutes or until golden, stirring occasionally.
- Pour in the wine and let it come to a boil. Reduce for 3-4 minutes until halved. Stir in the chili, garlic, combined tomato, grated pecorino, half of the basil, and half of the parsley. Bring back to a boil, then lower heat to medium-low. Simmer covered for 30 minutes until chicken is done. Uncover and simmer for 10 minutes until the sauce thickens to your desired consistency. Enjoy your dish!
- Cook the pasta in a large saucepan of salted boiling water until al dente according to packet instructions. Drain the pasta.
- Garnish the chicken with the rest of the basil and parsley before serving alongside the risoni and shaved pecorino.